Gluten-free Lemon Cake

It’s very hard to refuse a slice – or two – of our Gluten-free Lemon Cake. With just the right balance between sweet and tart, who can blame you?

Serves: Six

Time: 55 minutes


  • 200g butter
  • 250g caster sugar
  • 2 eggs
  • 250g almond meal
  • 2 lemons, zest plus 1/2 cup lemon juice


Preheat oven to 180°C and line a loaf pan with baking paper. Cream the butter and sugar until light and creamy and then add the eggs one at a time. Next, stir in the almond meal and lemon zest.

Pour the batter into the prepared tin and bake for 45 minutes. Remove and poke holes in the cake with a skewer and pour over the lemon juice and leave to cool before serving.



YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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